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Curry Fish Ball with Padang Sauce

Golden fried curry fish balls tossed in savory Padang sauce, combining sweet, spicy, and umami flavors in every bite.

Golden fried curry fish balls tossed in savory Padang sauce, combining sweet, spicy, and umami flavors in every bite. Servings: 2 - 3 Portions Ingredients Main Ingredients: 12–15 curry fish balls Cooking oil (for frying) Sauce: 3 cloves garlic (finely minced) ½ onion (finely chopped) 3 tbsp chili sauce 2 tbsp tomato sauce 1 tbsp oyster sauce 1 tsp sweet soy sauce ½ tsp sugar ¼ tsp ground black pepper 100 ml water Thickener: 1 tsp cornstarch + 1 tbsp water (mix well) Optional (for extra heat): ½–1 tsp chili powder 2 red chilies (sliced) Instructions Fry the Fish Balls Heat oil in a pan over medium heat. Fry the curry fish balls until golden brown. Remove and drain. You may cut them in half to help the sauce absorb better. Make the Padang Sauce Heat 1 tbsp oil in a pan. Sauté garlic and onion until fragrant and slightly soft. Add chili sauce, tomato sauce, oyster sauce, and sweet soy sauce. Pour in the water. Add sugar, black pepper, and chili (if using). Stir well and let simmer for about 2–3 minutes. Combine Add the fried fish balls into the sauce. Stir until evenly coated. Pour in the cornstarch mixture. Stir continuously until the sauce thickens and becomes glossy. Cooking Tips Do not overcook after adding cornstarch — the sauce will become too thick. Add a small knob of butter at the end for extra richness (optional). Garnish with chopped spring onions for a fresh finish. Serving Suggestion Serve hot. Sprinkle with sesame seeds (optional). Enjoy on its own or with warm steamed rice.

curry-fish-ball-with-padang-sauce

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